I brewed an amber a while back and pitched US-05. It finished out at 1.020 for some reason that I haven't figured out yet, given that I mashed at 154*.
Now, it's been in the bottles for about a month now with no noticeable carbonation other than what was left from fermentation.
This has never happened to me before, so I'm wondering what kind of action to take, if any.
Should I carefully empty the bottles into the bottling bucket and pitch yeast? Any Ideas?
Also- For what it's worth, I had reused the yeast from this batch into an IPA and it fermented like gangbusters, so it doesn't seem like there's anything wrong with the yeast as far as I can tell.
Now, it's been in the bottles for about a month now with no noticeable carbonation other than what was left from fermentation.
This has never happened to me before, so I'm wondering what kind of action to take, if any.
Should I carefully empty the bottles into the bottling bucket and pitch yeast? Any Ideas?
Also- For what it's worth, I had reused the yeast from this batch into an IPA and it fermented like gangbusters, so it doesn't seem like there's anything wrong with the yeast as far as I can tell.